Cacio e Pepe Vinaigrette

Name: Cacio e Pepe Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 cups
Ingredients: 1 tablespoon freshly cracked black pepper; 1 cup extra-virgin olive oil; 1 shallot, minced; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; Kosher salt; 1/2 cup grated Parmesan; 1/2 cup grated pecorino

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Level: Easy

Total: 45 min (includes cooling time)
Active: 15 min

Yield: 2 cups

Level: Easy

Total: 45 min (includes cooling time)
Active: 15 min

Yield: 2 cups

Ingredients

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1 tablespoon freshly cracked black pepper

1 cup extra-virgin olive oil

1 shallot, minced

2 tablespoons lemon juice

1 tablespoon white wine vinegar

Kosher salt

1/2 cup grated Parmesan

1/2 cup grated pecorino

Directions

Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.)
While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino; stir to combine.